Welcome to AK Pumpkin Week 2025! In case you’ve been following AK for awhile, you realize my love for pumpkin runs very deep (sure, I’ve over 40 pumpkin recipes). Every fall I really like sharing candy and savory recipes, new and up to date, with the intention to get your pumpkin occasion on all season lengthy.
We’re kicking this week off with my model new, simple excessive protein pumpkin bagels crammed with nutrient-dense substances and baked up in simply over half-hour. And there’s no yeast and no boiling concerned. That’s proper, you may have contemporary, completely candy and chewy pumpkin bagels for breakfast very quickly!
These infants could have your own home smelling heavenly. Add your favourite bagel toppings and spreads, and revel in with a cup of espresso or my do-it-yourself pumpkin spice latte for the perfect fall morning.
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Pumpkin bagels with a dietary twist
I’m all about taking a recipe and making a extra nourishing, nutrient-dense model of it that’s nonetheless completely scrumptious, which is precisely what I did with these pumpkin bagels. They’re loaded with:
- Vitamin A and vitamin C because of the true pumpkin puree baked proper in
- Fiber and entire grains from the entire wheat flour
- Omega-3s, fiber & protein from flaxseed meal
- And protein and calcium from creamy Greek yogurt
Components you’ll have to make these pumpkin protein bagels
Though making bagels from scratch can really feel intimidating, these protein pumpkin bagels are made with SUPER easy pantry staples and there’s no yeast concerned! Right here’s what you’ll want:
- Yogurt: you’ll want to use a 2% or whole-milk plain Greek yogurt, which is able to give the bagels moisture and that enhance of protein. Common yogurt shall be too skinny.
- Pumpkin puree: sure, we’re mixing in the true deal pumpkin puree right here! Be at liberty to make use of store-bought OR discover ways to make your personal from an precise pumpkin HERE.
- Sweetener: you’ll add slightly honey or pure maple syrup to the dough for the right quantity of sweetness.
- Flour: we’re utilizing a mixture of all-purpose flour and white entire wheat flour (or entire wheat flour) to provide the bagels the precise texture.
- Flaxseed meal: as I discussed, you’ll get one other enhance of fiber and protein from the flaxseed meal, plus omega-3s!
- Spices: convey out the pumpkin flavors with each pumpkin pie spice and cinnamon.
- Baking staples: don’t neglect the baking powder and salt. That’s proper, no yeast wanted!
- Egg: you’ll want an egg to brush the bagels earlier than baking in order that they get that stunning golden prime.
Strive yummy mix-ins
I really like to combine raisins or dried cranberries into the dough earlier than baking as a result of they add slightly sweetness and pair properly with the cinnamon. That is non-compulsory, however give it a attempt when you love cinnamon raisin bagel!
Can I make them gluten-free or dairy-free?
Sadly, no, I can’t advocate a gluten-free substitute for the flour in these pumpkin protein bagels, although these may match with King Arthur 1:1 gluten free all objective flour. You could possibly attempt a dairy-free Greek yogurt, however make sure it’s good and thick like common Greek yogurt!
Learn how to make excessive protein pumpkin bagels
One bowl, no yeast, no boiling? Sure, these simple protein pumpkin bagels are a dream come true! Right here’s find out how to make them:
- Combine the moist substances. Begin by whisking collectively all your moist substances in a massive bowl till good and easy.
- Add the dry. Use a rubber spatula to begin mixing all the dry substances into the moist, then I discover it best to combine the dough fully with clear palms.
- Type the bagels. Mud a floor with flour, divide the dough into 8 equal balls, then roll every ball right into a rope. Be a part of the ends of every “rope” to type every bagel.
- Brush, bake & devour. Place every bagel on a baking sheet lined with parchment paper, brush the tops with an egg wash, then bake them up till golden brown and hyped up.
Select your bagel dimension
This recipe makes 8 smaller bagels, however you may completely make common, bakery-style bagels by making 4 or 6 as an alternative of 8!
Our favourite bagel toppings
What’s a bagel with out the scrumptious toppings? Toast these excessive protein pumpkin bagels and check out topping with:
Storing & freezing suggestions
- To retailer: let your pumpkin protein bagels cool fully, then retailer them at room temperature for as much as 2 days in a paper bag or in a reusable zip-top bag. I like to recommend transferring to the fridge after 2 days.
- To freeze: I like to recommend slicing your bagels in half earlier than freezing. Wrap your bagel halves in parchment paper or wax paper to separate them, then retailer them in a reusable zip-top bag within the freezer for as much as 3 months. Thaw your bagel halves within the fridge earlier than toasting and having fun with.
Instruments you’ll want
Get all of my kitchen necessities right here!
Extra pumpkin recipes you’ll love
Get all of my pumpkin recipes right here, and my breakfast recipes right here!
I hope you like these excessive protein pumpkin bagels! In case you make them you’ll want to depart a remark and a score so I understand how you favored them. Take pleasure in, xo!
The
Bold Kitchen
Cookbook
125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Excessive Protein Pumpkin Bagels
Excessive-protein pumpkin bagels made with actual pumpkin puree, protein-packed Greek yogurt, and loads of cozy spices. These nutrient-dense pumpkin protein bagels bake in underneath half-hour and are available out superbly golden on the surface and completely chewy on the within. Add dried fruit for further sweetness, and prime with slightly butter and sea salt for an exquisite fall breakfast!
Components
- Moist substances
- 1 cup (225 grams) 2% or whole-milk plain Greek yogurt (don’t use common yogurt)
- ¾ cup (180 grams) pumpkin puree
- 2 tablespoons honey (or pure maple syrup)
- Dry substances
- 1 ⅓ cups (160 grams) all objective flour, plus extra for dusting
- 1 cup (113 grams) white entire wheat flour (or entire wheat flour)
- 2 tablespoons flaxseed meal
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon floor cinnamon
- ¾ teaspoon kosher salt
- Elective mix-ins
- ½ cup (70 grams) raisins or dried cranberries
- Topping
- 1 massive egg, frivolously crushed for brushing
Directions
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Preheat the oven to 375 levels F. Line a big baking sheet with parchment paper.
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Combine the moist substances: In a big bowl, whisk collectively the yogurt, pumpkin puree and honey till properly mixed.
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Add within the dry substances: Add the flour, entire wheat flour, flaxseed meal, baking powder, pumpkin pie spice, cinnamon, and salt. Combine with a rubber spatula till the substances start to return collectively, then use clear palms to work the flour into the dough till it’s properly absorbed. It’s possible you’ll want to make use of your palms to get the flour integrated into the dough. If utilizing the dried fruit, fold it into the dough or work it in along with your palms. It’s regular for the dough to be sticky, however whether it is overly sticky, add 1 to 2 tablespoons extra flour.
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Type the bagels: Flippantly mud further flour on a piece floor. Divide dough in half, then divide every half into 4 equal balls (for a complete of 8 balls complete). Roll every ball right into a rope about 7 to eight inches lengthy. Notice: I discover it useful to roll out the ropes in slightly little bit of flour to stop sticking to the floor! Be a part of the ends of every rope to type a bagel after which switch to the ready baking sheet. Repeat with remaining dough balls, putting bagels at the least 2 inches aside.
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Bake: Brush the tops of the bagels very frivolously with the egg wash. Bake the bagels for 20 to 25 minutes till barely golden brown and the bagels have hyped up. Cool for at the least 10 to fifteen minutes earlier than reducing into. I really like these toasted with slightly butter and flaky sea salt, or salted honey butter could be scrumptious!
Recipe Notes
To retailer: Enable the pumpkin protein bagels cool fully, then retailer them at room temperature for as much as 2 days in a paper bag, or as much as 4-5 days in a reusable zip-top bag.
To freeze: I like to recommend slicing your bagels in half earlier than freezing. Wrap your bagel halves in parchment paper or wax paper to separate them, then retailer them in a reusable zip-top bag within the freezer for as much as 3 months. Thaw your bagel halves within the fridge earlier than toasting and having fun with.
Diet
Serving: 1bagelEnergy: 184calCarbohydrates: 34.5gProtein: 7.5gFats: 2.3gSaturated Fats: 0.7gFiber: 3.8gSugar: 6.3g
Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats